Sentences with phrase «about hour»

Let cool for about an hour.

Just marinate the mushrooms in a large sealable plastic bag in olive oil, salt, pepper and any herbs and spices you want for about an hour (or use a vegetarian - friendly steak marinade).

Check on the granola about every hour and stir to redistribute.

Allow icing to sit for about an hour without touching to harden.

About an hour later, I hear a pop and know the jars are sealed.

Making the icing now, about an hour or so in, it is already thick but doesn't have that darker hue yet... will it get Too thick?

Plan on about an hour to cook the farro, less if soaked overnight.

Ready in about an hour from start to finish.

Do not remove from the oven after the hour, just turn the oven off and slightly crack the door and leave it there to cool off about another hour.

Form the dough into a rectangle 4 - by 7 - inches (10 by 18 cm), wrap in plastic, and chill the dough for about an hour, or until it's firm enough to handle.

I refrigerated the dough for about an hour before baking, more to fit my schedule than to firm up the dough, and scooped using the 1/4 cup scoop.

Sprinkle some over lunch or swallow a few crystals about an hour before class.

making the dough ahead of time: If you need to make your dough ahead of time (earlier in the day) it can be refrigerated after step 4 (placing it in a bowl and covering it) and then taken out of the fridge to warm up about an hour before you'll be using it.

Yes, about an hour in the refrigerator or overnight.

Let rise until doubled in size, about an hour.

Whole peas generally take about an hour to become tender while split peas only take about 30 minutes.

-- Soak a quarter - pound of dried guajillos and an ounce of dried de arbol chiles for about an hour or until rehydrated.

Bring to a boil, then cover and let simmer until the liquid has reduced and you have a nice thick rich chili, about an hour, maybe longer.

Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

For the people having trouble with the mayo (i.e. no immersion blender), I used a hand blender and while the mayo immediately after mixing looked a bit too soupy, I let it sit in the fridge and it thickened up into a great mayo - consistency in about an hour.

Cover and simmer until the meat is starting to fall off the bones, about an hour.

Leave in a warm place for about an hour or until doubled in size.

This morning I had an appointment, and then only about an hour's break before I was watching my friend's two boys.

This cookie requires a long bake at a lower temperature — about an hour at 300 degrees.

Bake the strata for about an hour or until the middle is set.

Leave the dough to rise in a warm place until it's doubled in size which should take about an hour.

The next morning added all the dry ingredients and let it sit out for about an hour.

After about an hour, they'll be frozen and you can put them into a Ziploc freezer bag.

Cover w / greased plastic wrap and let rise for about an hour.

The 1st rise for me only took about an hour — not sure the volume there was doubled but in the end the rolls rose like crazy.

Just eliminate that step in the directions, and bake the cake for about an hour instead of 40 minutes, as the fresh, unroasted strawberries will hold more juice than the roasted ones do.

Let the soup simmer for about an hour then add 3 cubed sweet potatoes and half a chopped up zucchini and simmer another hour or so before serving.

Combine the dough with your hands, form a disc shape, wrap in a plastic wrap and cool in the refrigerator for about an hour.

Let the dough rise in a warm place for about an hour until it doubles in size.

It did double in volume after about an hour, but that only brought it to a little more than halfway up the side of the pan (and I measured my pan — it is a 9 × 5).

At this point, I let them sit for about an hour to cool down.

Put a lid on the roasting pan and place in the oven for about an hour and a half or until internal temperature has reached 175 - 180F (cooking time depends on the size of your chicken - 1 1/2 hours would be for a 3 lb.

Press mixture into an 8 inch square pan, cover and refrigerate for about an hour, or until hardened.

I also marinated for about an hour instead of 4 - overnight due to time constraints and the fish was still very tender with a bit of tang from the mustard.

I toss the kale in the dressing about an hour prior and I have found that using Bragg's Amino Acids (tastes like soy) breaks down some of the bitter of the kale.

I placed that in the freezer for about an hour, then poured the frozen bits into a zip lock baggie, labelled with the date and put back in the freezer.

The bread in a modern bread factory is cooling in the delivery truck about an hour after it was mixed.

Let turkey sit out until it is room temperature, about an hour, then rub your room - temperature butter all over the turkey.

Refrigerate the dough until cold, about an hour or so.

I let the popsicles freeze for about an hour and a half before inserting wooden popsicle sticks — worked perfectly.

The shells will thaw in about an hour for serving.

Place the sheets in the oven and bake for about an hour and a half total.

I stored them in a plastic container in my freezer and I pulled them out about an hour before I needed them.

Again, like we talked about last week it is one of those meals that fills you up without making you feel overly full, and I always feel great about an hour after I eat this.

The result was a super sore arm from about an hour of trying to get the butter pieces small enough to combine with the other ingredients.